Pasta With Potatoes And Herbs

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 1 bay leaf
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 2 medium carrots, finely chopped
• 1 stalk celery, finely chopped
• 1 medium onion, chopped
• salt, to taste
• 3 garlic cloves, chopped (or to taste)
• 2 -3 medium potatoes, peeled and diced
• 3/4 cup dry wine
• 2 cups stock (your choice, original calls for vegetable, i used chicken)
• 1/3 cup chopped flat leaf parsley (i used a about a tablespoon dried)
• 5 -6 tomatoes, peeled and chopped with their juice (or a 16-oz can diced tomatoes)
• pepper, to taste
• 1/2-3/4 lb sturdy pasta
• parmesan cheese, for topping

Recipe

• 1 heat olive oil in a large non-stick saute pan and add the bay leaf, sage, thyme, chopped carrots, chopped celery, chopped onion and a generous sprinkle of salt.
• 2 cook over medium heat stirring frequently, until the vegetables just begin to color.
• 3 add the garlic and stir for another 2 minutes.
• 4 add the diced potatoes, stock, and parsley to the vegetables in the pan, lower the heat to a simmer and cook till the potatoes are tender, about 15 minutes.
• 5 add the wine and the chopped tomatoes, season with additional salt and some pepper and continue simmering till the tomatoes are falling apart and the liquid is somewhat reduced.
• 6 meanwhile, bring a very large pot of water to a boil, cook the pasta in it till al dente, tender firm. drain the pasta and stir it into the potato sauce (or serve separately if preferred).
• 7 serve at once and top with parmesan cheese.